Honey Crunch Pecan Pie

Yields:	1 pie
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	Preparation	15 minutes
	Cooking	65 minutes
	Ready In	80 minutes

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Ingredients


Crust
1 1/3	cups	flour, all-purpose
1/2	teaspoon	salt
1/2	cup	vegetable shortening	butter flavor
4	tablespoons	water	cold

Pecan filling
4	large	eggs	lightly beaten
1/4	cup	brown sugar	packed
1/4	cup	sugar	granulated
1	cup	corn syrup, white
1/2	teaspoon	salt
1	teaspoon	vanilla extract
1	tablespoon	bourbon
2	tablespoons	butter	melted
1	cup	pecans	chopped

Crunch topping
1/3	cup	brown sugar	acked
3	tablespoons	butter
3	tablespoons	honey
1 1/2	cups	pecan halves

Directions

Preheat oven to 350 degrees F.

For crust :Combine flour and salt in mixing bowl.

Cut in shortening with pastry blender or 2 knives until mixture is uniform.

Sprinkle in water,1 tablespoon. at a time, until dough forms a ball.

On lightly floured surface, roll crust into circle 1/8 inch thick and about 1 1/2 inches larger than inverted 9 inch pie plate.

Gently,ease dough into pie plate,being careful not to stretch the dough.

Fold pastry edge under to make double thickness around rim.

Flute as desired.

For Filling: Combine all ingredients except pecans.

Mix well.

Fold in chopped pecans;spoon filling into unbaked pastry shell.

Bake at 350 degrees F 50 to 55 minutes.

During last 30 minutes of baking, cover edge of pastry shell with aluminum foil to prevent over browning.

For Topping:Combine sugar,butter and honey in medium saucepan.

Cook over medium heat until sugar dissolves,about 2 to 3 minutes.

Stir constantly.

Add pecan halves.

Stir until pecans are well coated.

During last 10 minutes of baking, remove pie from oven;spread crunch topping evenly over top.

Return pie to oven; bake remaining 10 to 12 minutes or until topping is bubbly and golden brown.

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Recipe Bite

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Member Review

Shrimp Paesano

Was very fast to prepare once the shrimp was marinated. Makes for great presentation and texture makes this dish a keeper. We served with some linguine and crusty italian bread.

Reviewed by sean